Yes St. Patrick's day is over, but that doesn't mean you still can't enjoy this classic Irish dish. Especially when it's so easy to make gluten free!
What you'll need:
1 Package of corned beef
1 Small cabbage
3 Sweet potatoes
6 Medium-sized carrots
1 1/2 Cups of apple juice
2 Tablespoons of garlic
One of the best parts of this recipe is that it can be made in your crock pot, so really, you only have to worry about the prep time. First go ahead and wash your potatoes and give them a rough chop.
Then peel your sweet potatoes and carrots. Be careful about putting the peels down your garbage disposal though! Yes it's only a few peels, but I had a super scarring experience with this so now I'm ultra cautious.
Dice up the sweet potatoes (I tend to keep these in larger chunks just because they tend to have a softer consistency when cooked than regular potatoes).
Next go ahead and chop your carrots. You can either choose to leave them as coins or longer, 3-4 inch pieces. I tend to go with the longer pieces for the same reason as the sweet potatoes: getting soft.
Chop up your onion but not too finely.
Go ahead and add everything to the bottom of your slow cooker.
Next take your corned beef out of the packet and give it a good rinse.
I found this brand at the grocery store that's gluten free and it turned out great! Plus it's always nice when they just put the gluten free label right on it instead of having to try googling all the ingredients. The fact that some other companies put flour in meat to bulk it up still seriously grosses me out. I mean ewww! What a statement about their product quality.
Go ahead and add a tiny bit of the spice packet that was included with the meat to what you've already added to your slow cooker.
Then go ahead and add the corned beef on top of the potatoes and carrots. I'm sure you could put the meat on the bottom as well, but I like how this way the potatoes and carrots get "marinated" in the juices from the meat.
Then pour the apple juice on top and add the rest of the spice packet that came with the corned beef. I add the spices after pouring the juice in; that way it's the meat getting the flavor and all the spices don't just end up at he bottom of the bowl.
Turn your slow cooker on and cook on high for 5-6 hours or low for 8-10 hours.
Option one, you can cook the cabbage separately on the stove and leave the slow cooker on high for another 2-3 hours. To do this just ladle out about a cup of the broth from your slow cooker and add it to the pan. I find it's easier to cover the cabbage with a lid so that they steam and cook quicker.
Option 2 is that at this point the potatoes and carrots should be done, so you can scoop them out of the bottom and replace them with the cabbage. Be sure to submerge the cabbage in the broth so that it gets those great flavors. Then just let it cook on high for an additional 2-3 hours. I prefer option 2 because it also prevents the sweet potatoes and carrots from getting too mushy. Added bonus: it's also less cooking for you!
Go ahead and check it after another hours. Corned beef is hard to check because it will look red no matter how cooked it is. You want to check that the meat seems firm and not mushy. Just be careful not to make it too dry!
Go ahead and turn off the slow cooker. I also like to scoop out the cabbage into the same bowl where you put the potatoes and carrots and let the meat soak in the broth while it cools down.
Plate and serve